Ingredients with Measurements:
- 2 lbs beef chuck roast
- 1 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
- 12 corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides.
2. Transfer the beef to a slow cooker. Add the onion, garlic, jalapeno pepper, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and beef broth.
3. Cover and cook on low for 8 hours or until the beef is tender and falls apart easily.
4. Remove the beef from the slow cooker and shred it with two forks.
5. Preheat the oven to 350°F. Wrap the tortillas in foil and warm them in the oven for 10 minutes.
6. To assemble the tacos, place some shredded beef on each tortilla. Top with lettuce, tomatoes, cilantro, and a squeeze of lime juice.
- Time:
Preparation time: 15 minutes
- Cooking time: 8 hours
Temperature:
- Slow cooker on low heat
Serving size:
- 12 tacos
Nutritional information:
- Calories: 235
- Fat: 10g
- Carbohydrates: 18g
- Protein: 20g
- Fiber: 3g
- Sugar: 2g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Jalapeno pepper can be substituted with serrano pepper or green bell pepper.
- Corn tortillas can be substituted with flour tortillas or lettuce cups for a low-carb option.
Variations:
- Add some shredded cheese, sour cream, or guacamole on top of the tacos.
- Use the shredded beef to make enchiladas, burritos, or quesadillas.
- Add some diced avocado or mango for a fruity twist.
Tips and tricks:
- For a deeper flavor, sear the beef in the skillet before adding it to the slow cooker.
- Use a fork to remove any excess fat from the beef before shredding it.
- If the beef broth is too salty, use low-sodium broth instead.
- To make the tacos gluten-free, use corn tortillas and check the labels of the other ingredients for any hidden gluten.
Storage instructions:
- Store the leftover shredded beef in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the shredded beef in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Arrange the tacos on a platter and garnish with some extra cilantro and lime wedges.
Garnishes:
- Chopped onions, sliced radishes, or pickled jalapenos.
Pairings:
- Serve the tacos with a side of Mexican rice, refried beans, or corn on the cob.
Suggested side dishes:
- Black bean salad, grilled vegetables, or a fruit salsa.
Troubleshooting advice:
- If the beef is tough, cook it for a longer time in the slow cooker until it becomes tender.
- If the tacos are too dry, add some salsa or hot sauce on top.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F before serving.
- Store the leftover shredded beef in the refrigerator within 2 hours after cooking.
Food history:
- Tacos are a traditional Mexican dish that originated in the 18th century.
Flavor profiles:
- The shredded beef has a smoky and spicy flavor, while the toppings add freshness and crunch.
Serving suggestions:
- Serve the tacos with some cold beer or margaritas for a festive meal.
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Region: Mexican